Wednesday, November 24, 2010

Quick Tips to Keep from Overindulging at Thanksgiving

Okay so we all know that Thanksgiving is the day to stuff ourselves silly and then enjoy the food coma all that deliciousness brings on; however, it really is important to keep our food consumption within the normal standards so we don't ruin ourselves for the whole week. 
 
Did you know that the average American consumes over 3000 calories on Thanksgiving and for most women equates to almost 2 days worth of food!!  That's insane! 

By all means go ahead and enjoy yourself but try not to double your daily intake of food.  I know that's hard but here is a morning to evening schedule I found in Health magazine that will help you indulge in the healthiest way possible:

Morning
  • Eat breakfast. Even if you don't eat first thing in the morning, be sure to snack before the big meal.
  • Sneak in a workout. Stick to your normal routine and try to get at least a shortened workout in. If you normally exercise at a high intensity, there's no reason not to. But if you're not a gym-goer, start the day with a walk that gets your body in gear.
  • Make a plan. You can avoid overeating with easy preparation. If you're in charge of the meal, select a few filling, low-cal dishes to mix with all the casseroles, and make a smaller serving of your favorite foods. And if you're not cooking, bring a healthy appetizer so you're not tempted to hit up the cheese tray.

Afternoon
  • It's OK to snack. If you're like most families that eat their Thanksgiving meal midafternoon, don't be afraid to nosh throughout the morning.
  • Start with a salad. Salads are considered diet food for a reason. They're full of vital nutrients, while not doing a lot of damage to your waistline.
  • Balance your plate. Have some turkey and Aunt Judy's fresh cranberry sauce, and save room for pecan pie, but also make room for semi-healthy sides. Choose nutrient-rich vegetables, like sweet potatoes, and the white meat on the turkey, as opposed to nutrient-empty food, like gravy, white bread, or chips and dip.

Evening
  • Forgive yourself. If you do overeat, it's OK.  You'd have to overeat by 3,500 calories to gain a pound. Your overall eating trends are what create your weight and health, not one day of splurging
  • Get back on track. With that being said DO NOT start baking Christmas cookies the day after Thanksgiving, but instead going back to your healthy routine. Plan a post-Thanksgiving jog or hike for friends or family who are in town to get you out of the house and away from leftovers.
  • Send home the leftovers. If you'll be tempted by leftover pie and drumsticks, donate the leftovers to a homeless shelter or send them home with relatives. But if you're stuck with the leftovers create a structure, and combine only one unhealthy treat at each meal with your turkey sandwich on whole-wheat.

Monday, November 22, 2010

Butternut Squash Soup Recipe

Hi Everyone,

I know it's been a long time since my last post and I apologize.  I do not know where the year is going!  Does anyone else feel like 2010 has just flow by?! 

In honor of the upcoming holiday I decided to post a delicious and healthy butternut squash recipe.  It's really easy to make and yummy on these cold cold nights.  Apparently I'll be making this soup when I go back East to visit my family, aren't I a great daughter?!

This is a take off of a recipe I got from my client so the measurements are an estimate.  Feel free to add more or use less of certain ingredients if you choose.  You can truly make this recipe your own!! 

Happy cooking!

Ingredients needed:

1 butternut squash
1 red apple - cut into pieces
1/2 white onion - chopped
3 cloves of garlic minced (I like garlic, but if you don't feel free to add less)
2 cups of chicken broth or water (you can use more or less depending on the thickness you want)
Olive oil (enough to coat the bottom of the pot - about 2 T)
Nutmeg (about 1 teaspoon)
Cinnamon (about 1 teaspoon)
Salt and Pepper to taste

Directions:

1.  Preheat the oven to 350 degrees
2.  Cut the squash in half and place it face down in a bowl or dish filled with about an inch of water.  Cooking Tip - Place the squash in the microwave for about 1 - 2 minutes before you cut it in half.  This will  make it softer and easier to cut.
3.  Place the squash in the oven for about 35-45 minutes or until soft
4.  While the squash is cooking cut up your apple, onion and garlic and add them to a large pot.  Add the olive oil, nutmeg, cinnamon, and salt and pepper.  
5.  When the squash is ready take it out of the oven and scoop out the flesh and add it to the pot. 
6.  Add the chicken broth or water and let cook on medium heat for about 30 minutes.   
7.  When the soup is ready add the whole mixture to a blender or food processor and puree it until you get the desired texture. 
8.  Take it out of the blender or food processor and serve!
9.  You can add a dollop of yogurt if you choose.  This will help thicken the soup if it comes out too thin.

Enjoy!!  Happy Thanksgiving!!

E-